Restaurant quality food at home, why not?
Crispy duck pancakes are a delightful fusion of tender, succulent duck meat encased in thin, crispy pancakes, accompanied by a medley of fresh vegetables and savoury hoisin sauce. As you bite into the delicate pancake, the contrasting textures and flavours dance on your palate, offering a symphony of richness and crunch, sweetness and tanginess, creating a culinary experience that is both satisfying and memorable.
Ingredients
For the aromatic stock
- 4 duck legs
- 2 tsp garlic cloves, crushed
- 1 fresh ginger knob, sliced
- 4 spring onions
- 4 star anise
- 1 tbsp peppercorns
- 4 cinnamon sticks
- 6 tbsp chaoxing rice wine/ dry cherry
- 1.2l chicken stock (enough to cover the duck legs)
- 8 tbsp soft brown sugar
- 8 tbsp soy sauce
- 1tsp salt
To brush on the duck legs
- 2 tbsp hoisin sauce, mixed with a little vegetable oil
To serve
- Chinese pancakes
- Spring onions, sliced into matchsticks
- Cucumber, sliced into matchsticks
- Hoisin sauce
- Mix all the ingredients for the aromatic stock in a large saucepan. Add the duck legs to the pan, bring to boil, then turn the heat right down, cover and simmer gently for 2 hours 30 minutes, until the meat comes easily away from the bone.
- Heat the oven to 200 C. When the legs are tender, carefully remove from the aromatic stock, pat dry and brush on the hoisin and oil mixture. Place on a tray lined with baking parchment and cook in the oven for 20 minutes, or until the skin is crispy and dark. Fork the meat from the bone and serve with the warm Chinese pancakes, spring onions, cucumber strips and more hoisin sauce.
Step 1 can be done a day in advance and the duck left in the fridge to dry out overnight before grilling.
